chicken schnitzel sandwiches

You know when you eat something that's so good you can't forget it, and you try to find some way to eat it again?  Well, that's how it is with chicken schnitzel sandwiches for me.  When Trev and I were in Thailand we ended up in a little restaurant called 'Mama Schnitzel' on Koh Phangnan.  The sandwiches were soooo good, with soft fresh bread, crispy & juicy chicken, lettuce, tomato and a healthy dose of hot sauce.   We both loved them, and decided to try and re-create the sandwiches at home, so here's our attempt at the 'Mama Schnitzel' chicken sandwich!

Chicken Schnitzel

  • 4 chicken breasts
  • 3/4 cup flour
  • 1 tsp salt
  • 1/2 tsp fresh ground pepper
  • 2 eggs, lightly beaten
  • 2 cups panko bread crumbs
  • 2-3 cups vegetable or canola oil for frying

Pound the chicken breasts until they are 1/2" to 1/4" thick.  Trevor does this by dropping a heavy wooden cutting board on the chicken breasts when they're sandwiched between layers of plastic wrap, but you could also use a mallet to flatten them.

Next, pour oil into a large frying pan until it's about 1/2" deep.  Heat the oil until it registers 350 F on a thermometer.  While the oil is heating, prepare the chicken.  Stir the salt & pepper into the flour (and other spices if you want) and put it on a plate.  First, coat the chicken in flour.  Next dip it in the lightly beaten eggs, then coat it in the breadcrumbs.

When the oil is 350 F, place a few pieces of chicken into the oil (so that the pieces aren't touching).  Cook for for about 3 minutes before flipping and cooking for another 3 minutes.  The chicken should be golden and crispy.  Remove the chicken from the pan and allow it to drain on some paper towel.

It's best to use fresh white buns (like for hero sandwiches).  Spread both sides of the bun with mayo.  Add a piece of chicken and hot sauce to taste (we like to use Frank's Red Hot).  Top with some green leaf lettuce and sliced tomato.  Enjoy!